Loaded Baked Potato Salad
Among the world’s flavorful salads, Loaded Baked Potato Salad shines as a savory favorite. This scrumptious dish blends the richness of sour cream and mayonnaise with crispy bacon, sharp cheddar cheese, and the bright notes of fresh chives. If you want to take your salad game up a notch, this recipe is a must-try.
Ingredients
| Ingredient | Amount |
|---|---|
| Russet potatoes | 8 medium |
| Sour cream | 1 cup |
| Mayonnaise | 1/2 cup |
| Bacon, cooked and crumbled | 1 package |
| Small onion, chopped | 1 |
| Chives | To taste |
| Shredded cheddar cheese | 1 1/2 cups |
| Salt and pepper | To taste |
Instructions
Step 1: Cook the Potatoes
Start by washing the Russet potatoes and cutting them into bite-sized chunks. Place the pieces in a pot, cover with water, and boil for about 20-25 minutes until tender when pierced with a fork. Drain and let cool.
Step 2: Prepare the Creamy Mixture
In a large bowl, stir together sour cream and mayonnaise. Mix in the chopped onion, chives according to your preference, and shredded cheddar cheese. Season with salt and pepper to taste.
Step 3: Combine and Serve
Once the potatoes have cooled, gently fold them into the creamy dressing. Top the salad with extra cheddar cheese and sprinkle with the crispy crumbled bacon. Serve and enjoy this tasty salad that’s sure to be a hit.
